from the kitchen of CSC Manager Chris Jonas
Equipment Needed
1 – Kitchen Knife
2 – Rolling Pin
3 – Mixing Bowl
4 – Large Pot
5 – Slotted Spoon
Pasta Dough
Amount | Unit | Ingredients |
115 | grams | Semolina flour |
115 | grams | All purpose flour |
2 | large | Egg yolks |
1 | large | Egg |
1 | tsp | Olive Oil |
1-2 | tbsp | Water |
1 | tsp | Salt |
- Mix together the flours. Make a well in the center and add the egg yolks, egg, olive oil, and salt into the middle of the well. Slowly mix in the flour until a shaggy dough ball forms.
- Using your hands, knead the dough for 7-8 minutes until pliable.
- Wrap and let sit at room temperature for 30 minutes.
Ricotta Filling
Amount | Unit | Ingredients |
2 | cups | Ricotta |
1 | large | Egg |
1/4 | cup | Grated parmesan cheese |
1 | tsp | Salt |
1 | tsp | Black pepper |
- Mix all ingredients together in a bowl. Keep chilled until ready for use.
Bruschetta
Amount | Unit | Ingredients |
6 | Roma tomatoes, diced | |
1 | Shallot, finely diced* | |
2 | cloves | Garlic, finely diced |
1/2 | cup | Balsamic vinegar |
1/4 | cup | Olive oil |
1/4 | cup | Fresh basil, chopped |
Salt and pepper to taste |
- Dice all of the vegetables. Mix all of the bruschetta ingredients together in a bowl and set aside. The longer this mixture is left to sit, the better it will taste.
Assembly
- With a pasta roller or a rolling pin, roll 2 very thin sheets of pasta about a 1/4 inch thick. On one pasta sheet, place 1 tbsp of the ricotta filling about 2 inches apart until you can’t fit anymore on the pasta sheet. Brush all around the filling with room temp water. This will help seal the filling in the dough. Press your fingers in between the fillings to seal. Using a wheel cutter, cut squares/ravioli. Crimp the edges to ensure the filling is sealed in the pasta.
- Bring a big pot of water to a boil with a couple heavy pinches of salt. Boil the ravioli for 3-4 minutes until the pasta is cooked. Scoop out with a slotted spoon and toss with a little bit of olive oil, salt, and pepper. Place in a serving dish and top with the bruschetta. Fresh shaved parmesan cheese and any leftover basil is also a good addition to the top.
“Ask not what you can do for your country. Ask what’s for lunch.”
Chris Jonas
– Orson Welles